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Masa-Thickened Chile Soup with Beef
This beef-enriched soup is a local favorite in Juchitan, Mexico.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
Blood Orange-Fennel Osso Buco
At New York's Union Square Cafe, chef Michael Romano accents his version of this classic Italian dish with blood oranges and their juice instead of the traditional lemon-zest-based gremolada.
Shrimp in Creamy Chile Sauce
Local artists and intellectuals gather at the Bar Jardín in Juchitán to enjoy dishes like this one.
Sauerkraut Garnished with Smoked, Cured, and Fresh Pork
No other dish shows off the richly varied charcuterie of Alsace quite like this one, which was traditionally served at home on Sundays after the family returned from church.
Mexican Beef Stew
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
Stuffed Roast Suckling Pig
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
Dexterity and practice are required to master this fast-cooking layered ''omelette''. The result, however, is a dish of great subtlety.
In Oaxaca, the distinctive cuisine of the Isthmus relies on guajillo chiles, vinegar, and other strong flavorings—all used in this marinade.
This Alsatian dish is a rich game stew, traditionally thickened with the blood of the animal. Our recipe uses flour for a lighter interpretation.
'Number One' Soup Stock
Dashi, the stock at the heart of all Japanese cooking, should taste of the sea. It is simple to make as there are only three ingredients.
'Number Two' Soup Stock
Niban-dashi is a stronger stock, made from the konbu and bonito flakes left over from ichiban-dashi. It is used as a stock, braising liquid, and seasoning.
Persimmon with Miso Sauce
Today, all kinds of vegetables, fish, and even fruit are served with miso sauce.
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Roasted Cauliflower with Tahini Sauce